Lemon Drizzle Cake

This is always a firm favourite, a tangy, sweet and light cake, the recipe below makes 2 small loaf tins, but you can use any you like.
Be careful when you use the grater to get zest from lemons, I ALWAYS manage to grate my thumb lol

8oz Margarine
8oz Castor Sugar
8oz SR Flour
4 Eggs (beaten)
2tbsp Milk
Juice and zest of 2 lemons

Cream margarine and sugar until light and fluffy.
Beat in eggs, milk and half of the lemon juice, a little at a time, adding a small amount of the flour at the same time, to prevent curdling of the mix.

Scrape down bowl, the bowl, then gently fold in flour and lemon zest.
Add to greased and floured loaf tins, and bake Gas 5, until risen and golden brown. Test centres with skewer or knitting needle to test if centre cooked.

Remove from oven, and immediately poke several holes into cakes and pour over the rest of the lemon juice, then sprinkle with castor sugar.

Enjoy!